Compote of Apples

Ingredients

• 1 heaping cup sugar
• 1 cup water
• sized tart apples
• a half box of gelatine
• juice of a lemon
• Serve with whipped cream

Method

1. 1

   Add sugar to water and boil for fifteen minutes.

2. 2

   Pare and core the apples, set them in a pan, pour syrup over, cover and steam until tender.

3. 3

   Lift out carefully, arrange in a dish, fill centers with chopped almonds or grated cocoanut and raisins.

4. 4

   Boil syrup until ropy, flavor with almond extract, and pour over fruit.

5. 5

   Optionally, add gelatine and lemon juice to syrup.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 28. The excerpt below is the record exactly as published.

Compote of Apples. sized tart apples. Add the sugar to the water and let it boil fifteen minutes. Pare and core the apples; set them in a graniteware pan, pour the syrup over, cover closely and steam over a gentle fire until tender, but not broken. Lift out carefully, arrange in a serving dish, open ends upward, and fill the centers with finely chopped almonds or finely grated cocoanut and raisins. Boil the syrup until ropy, flavor with almond extract, and pour it over the fruit. Serve with whipped cream. If desired, a half box of gelatine with juice of a lemon and enough water to make a quart may be added to the syrup and poured around the apples, instead of the- plain syrup. Stuffed Baked Apples.—Wash and core the apples as for baking. Place in baking-dish, fill the centers sparingly with chopped raisins and bits of citron and sugar. 1 heaping cup sugar; 1 cup water

Cook this with the app: pantry check, scaling, and the assistant.